If these scones are here for one purpose, it’s to make you question why we don’t make savory scones more often – that, and to engulf you in flaky, buttery, cheese-and-bacon-loaded pastry heaven. ← UGH, SO GOOD.
In all seriousness though, why aren’t savory scones more of a thing? The base is simple – flour, salt, butter, and cream/buttermilk; without any sugar added to the mix you’ve got the perfect canvas for a savory breakfast wrapped up in an individually-sized pastry. The possibilities probably go far beyond what you see here, but really, who’s ever going to complain about the classic cheesy-bacon combo? Admit it to your comfort-food-loving self: tangy cheddar and crispy bacon in the midst of buttery scone crumbs can’t possibly fail to taste epic.
As a bonus, these are quick and simple to throw together, and once you’ve got them prepped, you can throw them in the oven whenever you’re in the mood for a sunday-style breakfast in grab-and-go form. EASY.
Flaky, buttery scones flecked with bits of tangy cheddar and crisp bacon.
- 5 strips bacon
- 10 5/8 ounces (2 1/2 cups, spoon and level) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 ounces (1/2 cup) salted butter, frozen and cubed
- 3 1/4 ounces (1 cup) shredded cheddar cheese (I used medium cheddar)
- 7 1/2 ounces (7/8 cup) low fat buttermilk
- 1/2 ounce (1 tablespoon) salted butter, melted, for brushing
- Line a baking sheet with parchment paper.
- Heat a large skillet over medium heat. Add bacon and cook for 2-3 minutes on each side, until edges are crisp. Set aside on a paper towel to cool. Pour bacon fat into a small bowl and reserve for brushing scones.
- In a large bowl, whisk together the flour, baking powder, and salt. Cut in butter with a pastry cutter until no large pieces remain. Chop bacon and add to flour mixture along with shredded cheese. Toss in until evenly dispersed.
- Add buttermilk to dry ingredients and fold in until a dough begins to form. Finish gently kneading ingredients together by hand into a single ball of dough, adding a bit more buttermilk if needed - be careful not to overwork.
- Pat dough into a flat disc, about 3/4”-1” thick, on prepared baking sheet. Freeze for 1 hour.
- Use a floured 2 3/4”-round biscuit cutter to cut dough into individual scones. Continue to knead scraps, flatten into a disc, and cut until all dough has been used. Spread scones apart on prepared baking sheet and return to freezer while preheating oven to 400ºF.*
- Whisk melted butter into reserved bacon fat. Just before baking, brush tops of scones with butter mixture. Bake in preheated oven for 15-17 minutes, until a toothpick inserted into the center of one of the scones comes out clean. Transfer to a wire rack to cool briefly before serving. Store leftovers at room temperature in an airtight container or zip-top bag.
*If you want to bake the scones more than a few hours after prepping the dough, take them out of the freezer after 1 hour, cut as described, and return to freezer until firm. Then, transfer to a freezer-safe bag or container to store until ready to bake. Remove from freezer to thaw slightly while oven is preheating. Baking time may need to be increased; simply bake until a toothpick inserted into the center comes out clean.